Mexican hot potatoes

Yield: 2 servings

Measure Ingredient
1 pounds Lean Ground Beef or Turkey
\N \N Small Onion; chopped
\N \N Garlic Clove; minced
1 cup Sour Cream OR Sour Half/Half
⅓ cup Chunky Hot Salsa
1 teaspoon Oregano
⅛ teaspoon Chili Powder
½ teaspoon Salt
4 eaches Baked Potatoes

In large skillet, brown beef with onion and garlic. Drain. Stir in sour cream, salsa, oregano, chili powder and salt. Serve over hot baked potatoes. Makes about 2-½ cups

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